Quick & Easy Coconut Shrimp with Apricot Dipping Sauce
You just need peeled and deveined shrimp and a few pantry ingredients to make this quick and easy coconut shrimp with spicy apricot dipping sauce.
Ingredients
- 1/3 cup AP flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 eggs, beaten
- 3/4 cup panko bread crumbs
- 1 cup sweetened coconut
- 1 lb large raw shrimp, cleaned and deveined
- canola oil (you could use coconut oil instead if you like)
- Optional: Spicy Apricot Dipping Sauce (recipe in notes)
Instructions
- You will need three bowls.
- Put the flour, salt and pepper in one bowl (whisked together.)
- Beat the two eggs in the second bowl.
- Put the panko and coconut in the third bowl and combine well.
- One by one, coat the shrimp with the flour mixture, then dip in egg, then coat with the coconut/panko mixture. (Get as much of the coconut/panko mixture on each shrimp as you can.) Set all the shrimp gently on a plate as you prepare the lot.
- Heat about 1/2 an inch of canola oil in the bottom of your skillet.
- Fry the shrimp in batches for 2-3 minutes on each side until golden brown. (Don’t put too many in the pan at once.)
- When they are done, place them on a clean, paper towel lined plate while you fry the rest in batches.
- Optional: serve with dipping sauce.
Notes
As a note, you can refrigerate leftovers and heat them in a 350 degree oven for five to ten minutes the next day if you like.
Spicy Apricot Dipping Sauce
- 1/2 cup apricot preserves (you could use peach too)
- The juice of 1 lime
- 1/8 tsp red pepper flakes
- 1/4 tsp ginger